A roving band of humans and other animals, making vegan food in Nashville, TN, Asheville, NC, and points in between.

Sunday, November 25, 2012

50 States of MoFo: Idaho: Seitan Finger Steaks

Finger Steaks were created by Milo's Torch Lounge in Boise, Idaho in 1957, and have become a local specialty. It is not difficult to make a vegan version with seitan. I used the excellent beef seitan from Cookin' Crunk by Bianca Phillips, but any "beefy" dark seitan will do. My seitan was in chunks and I left it that way. If you want to be more authentic, you could cut it in 3" x 1/2" strips.

Refrigerate this batter for at least a couple of hours. Then heat oil in a deep fryer or heavy dutch oven. If your seitan is wet, blot it dry with a paper towel (or the batter may not stick as well). Dip the seitan pieces in the batter and fry for about 5 minutes until crispy. Work in batches so that you don't overwhelm the fryer and drive the temperature down too far.